Corn Pie Casserole

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This corn pie casserole from Trinidad is a traditional Caribbean dish that combines sweet and spicy flavors. It’s a favorite at family dinners and on holidays!

a slice of corn pie casserole on a green plate

I’m a huge fan of corn and will pretty much try any recipe that contains it or leads with the actual word! So a few years ago, on a vacation in the Caribbean, I knew I had to try the corn pie casserole that was on the menu.

I’m not sure what I was expecting, but it definitely wasn’t this! The side dish I ordered was bursting with flavor and had the best texture.

As soon as I got home, I started looking for Trinidad Corn Pie recipes and tried one after the other. After a few years of taking something from this recipe and something from that, I ended up with a combination of ingredients that was perfect for me.

Corn Pie Casserole is the perfect blend of sweet corn with a little bit of heat from the peppers. It’s a great side dish or you can even use it as a vegetarian dinner option. It’s that filling!

How to Make Trinidad Corn Pie

It’s going to seem like there are a lot of steps, but I promise you that they’re easy and worth it. So worth it!

Ingredients for Corn Pie Casserole:

  • 1 (15 oz) can of whole kernel corn
  • 1 egg
  • 1/2 cup cornmeal
  • 1/4 cup butter
  • 3/4 cup diced onions
  • 1/2 cup chopped bell peppers
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup evaporated milk
  • 1 cup cheddar cheese, grated and divided
  • 2 tablespoons parsley
  • 2 tablespoons sugar
  1. The first step to making corn pie is a little bit out of the ordinary. Open your can of corn, but instead of draining it down the sink, drain the can into a measuring cup. You’re going to use the liquid from the can of corn and then add enough water to it to equal one cup of liquid.
  2. In a small bowl, add that one cup of corn water, the egg and cornmeal. Mix it up really well and then set it aside.
  3. In a medium saucepan, add the butter, onions, peppers, salt and pepper. Saute for about 5 minutes or until the onions are translucent and the peppers are soft.sauce pan with onions and peppers in butter
  4. Then add the evaporated milk and bring it to a boil. As soon as it reaches a boil, add the cornmeal mixture and reduce it to low. Cook for about 5 minutes but make sure you’re stirring it often. If you don’t stir it, it will burn quickly.
  5. Add the corn and continue cooking for another 5 minutes till it starts pulling away from the sides of the pan.saucepan with a cornmeal mixture in the bottom
  6. Then remove from the heat and stir in half the cheddar cheese, the parsley and the sugar.sauce pan with cornmeal mixture topped with cheddar cheese and parsley with a wooden spoon sticking out the side
  7. Mix it well and then spread it in an 8″x8″ baking dish. Sprinkle it with the remaining 1/2 cup of cheese.a glass square pan with unbaked corn pie casserole
  8. Then bake it at 350 degrees for about 30-40 minutes. It will be nice and golden on the top and the center will be set.  After you remove it from the oven, let it sit for another 20-30 minutes before you cut it. If you cut it too soon, it won’t be set and will be more pudding like instead of like a casserole.a glass square pan with baked corn pie casserole and a blue towel underneath

a fork holding a bite of corn pie casserole with the rest of the slice on a green plate in the background

Other Side Dishes You Might Like:

a glass square pan with baked corn pie casserole and a blue towel underneath
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Corn Pie Casserole

This corn pie casserole from Trinidad is a traditional Caribbean dish that combines sweet and spicy flavors. It's a favorite at family dinners and on holidays!
Prep Time10 mins
Cook Time50 mins
Resting Time25 mins
Course: Side Dish
Cuisine: American
Keyword: corn pie casserole
Servings: 9
Calories: 198kcal
Author: The Endless Appetite

Ingredients

  • 1 15 oz can Whole Kernel Corn
  • 1 Egg
  • 1/2 cup Cornmeal
  • 1/4 cup Butter
  • 3/4 cup Onions diced
  • 1/2 cup Bell Peppers chopped
  • 1 tsp. Salt
  • 1/2 tsp. Pepper
  • 1 cup Evaporated Milk
  • 1 cup Cheddar Cheese grated, divided
  • 2 Tbsp. Parsley
  • 2 Tbsp. Sugar

Instructions

  • Preheat oven to 350 degrees. Spray an 8"x 8" casserole dish with nonstick cooking spray and set aside.
  • Open the can of corn and drain the liquid into a one cup measuring cup. Add enough water to the corn liquid to equal one cup.
  • In a small bowl, add the 1 cup corn water, egg and cornmeal. Mix well and then set aside.
  • In a medium sauce pan, add butter, diced onions, chopped bell peppers, salt and pepper. Saute for about 5 minutes until the onions are translucent and the peppers are soft.
  • Add the evaporated milk and bring to a boil.
  • Quickly add the cornmeal mixture and reduce heat to low. Cook for about 5 minutes, stirring often so it doesn't burn.
  • Add the reserved corn and continue cooking and stirring for another 5 minutes until it starts to pull away from the sides of the pan.
  • Remove from heat and stir in 1/2 cup cheddar cheese, parsley and sugar. Mix well.
  • Spread in the prepared pan and sprinkle with the remaining 1/2 cup cheddar cheese.
  • Bake for 30-40 minutes until it's golden brown on top and the center is set. Let sit for about 20-30 minutes before cutting it.

Nutrition

Calories: 198kcal | Carbohydrates: 15g | Protein: 7g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 53mg | Sodium: 376mg | Potassium: 189mg | Fiber: 1g | Sugar: 7g | Vitamin A: 914IU | Vitamin C: 16mg | Calcium: 178mg | Iron: 1mg

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